PAN-SEARED FILETS MIGNON WITH BACON AND BLUE CHEESE (for four)
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4 center cut filets mignon, 1-½ to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin and dried thoroughly with paper towels
4 teaspoons olive oil
salt and freshly ground black pepper
4 bacon slices
1/4 pound Stilton, gorgonzola or other blue cheese, crumbled
- Heat a 10 inch heavy skillet (not nonstick) 0ver high heat on stovetop until very hot.
- Meanwhile, rub each side of steaks with ½ teaspoon oil and sprinkle generously with salt and pepper. Wrap 1 slice bacon around circumference of each filet, overlapping the ends and securing to meat with a toothpick.
- Place steaks in skillet and sear for 1 minute on each side, turning with tongs. Reduce heat to medium and continue cooking, turning every other minute with tongs, until well browned and a nice crust has formed, a total of about 8 minutes for medium-rare meat. Hold filets, two at a time, on their sides briefly with the tongs in skillet to crisp bacon slightly.
- Transfer steaks to a platter, top each with a heaping tablespoon of crumbled cheese, and tent with foil for 5 minutes, allowing the cheese to melt onto the meat. Serve immediately.
adapted from America’s Test Kitchen Live!
